The consumer sensory perception of the Italian Simmental (IS) beef in comparison with the Italian Holstein (IH) beef and the effect of the linseed dietary addition were evaluated by 144 people taking part in two triangle tests. Each respondent carried out two comparisons: (IS vs. IH) or (IS-linseed vs. IH-linseed) in one test and (IS-linseed vs. IS) or (IH-linseed vs. IH) in the other. The proportion of the population of habitual beef consumers able to detect a sensory difference in beef from bullocks fed with linseed diets (8%, on DM basis) is equal to a maximum of 25%. Irrespective of the type of diet, the IS meat is perceived as different from that of IH, as it stimulates peculiar sensations caused by its intrinsic properties. 43.6% of consumers perceived IS beef as ideal in terms of odor and 41% in terms of juiciness and tenderness, even if 38.5% and 35.9% perceived it respectively as slightly dry and tough compared to how beef should be. Compared to the IH beef, the IS was perceived as ideal by a higher number of consumers (60.3 vs. 37.2%; P<0.05) from the point of view of taste.

SENSORY PERCEPTION OF ITALIAN SIMMENTAL BEEF ENRICHED WITH OMEGA-3

CORAZZIN, Mirco;FAVOTTO, Saida;PIASENTIER, Edi
2013

Abstract

The consumer sensory perception of the Italian Simmental (IS) beef in comparison with the Italian Holstein (IH) beef and the effect of the linseed dietary addition were evaluated by 144 people taking part in two triangle tests. Each respondent carried out two comparisons: (IS vs. IH) or (IS-linseed vs. IH-linseed) in one test and (IS-linseed vs. IS) or (IH-linseed vs. IH) in the other. The proportion of the population of habitual beef consumers able to detect a sensory difference in beef from bullocks fed with linseed diets (8%, on DM basis) is equal to a maximum of 25%. Irrespective of the type of diet, the IS meat is perceived as different from that of IH, as it stimulates peculiar sensations caused by its intrinsic properties. 43.6% of consumers perceived IS beef as ideal in terms of odor and 41% in terms of juiciness and tenderness, even if 38.5% and 35.9% perceived it respectively as slightly dry and tough compared to how beef should be. Compared to the IH beef, the IS was perceived as ideal by a higher number of consumers (60.3 vs. 37.2%; P<0.05) from the point of view of taste.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1100149
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